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Falanghina is one of the oldest and currently most increasingly popular white grape varieties in Southern Italy (the Campania region). It yields fresh, highly aromatic, and mineral-driven white wines. Smelling of orange blossoms, peaches, almonds, and citrus fruits, Falanghina wines are a perfect, thirst-quenching choice reflecting the sunny spirit of the Naples coast.
Read moreThis variety relies heavily on the volcanic soil of Campania, so when seeking authenticity, it is worth choosing wines from specific appellations.
Although there are many regional (IGT) Falanghina wines, those seeking exceptional quality are recommended to choose wines from the Falanghina del Sannio DOC or Campi Flegrei DOC (located directly on volcanic craters) appellations. Grapes growing in these zones, nourished by volcanic ash, yield exceptionally salty, highly mineral wines. Most Falanghina wines are fermented and aged in stainless steel tanks to surprise with clear, crisp fruitiness without any oak influence.
Due to its crisp acidity and salty minerality, Falanghina is an ideal seafood wine. It pairs flawlessly with fried calamari, fresh vegetable salads with lemon dressing, Pizza Margherita (with fresh buffalo mozzarella), and spaghetti with clams (Spaghetti alle Vongole).
The name is derived from the ancient Latin word "falangae," which means wooden stakes. During the Roman Empire, these grapes were some of the few that were specifically tied to wooden supports rather than left to trail on the ground or climb trees. It is still believed today that Falanghina was a component of the legendary Roman "Falerian" wine.
For a long time, it was believed to be one variety, but DNA studies have shown that there are two different biotypes. Falanghina Flegrea (grown mostly closer to the sea and in the Campi Flegrei zone) is fresher, lighter, and highly mineral. Meanwhile, Falanghina Beneventana (grown further inland, in the Sannio zone) produces fuller-bodied, more structured wines with more pronounced notes of apples and spices.
